Caramel Brownies

It’s the Monday after a good, long holiday break and we all need brownies, right? Decadent brownies! I love that this is another vegan baking recipe with nothing weird in the ingredient list. I’m all about vegan baking but the idea of buying “hemp wheat yeast-infused tapioca syrup” is too much to stomach when all I want is brownies. And usually I want brownies now, not after I go to the grocery store and hunt down some item that no one has heard of. This is a quick and easy way to satisfy a sweet tooth or simply survive a Monday.

Ingredients for the brownies:

  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract

Ingredients for the caramel:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup corn syrup
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract

For the brownies:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in an 8×8 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Adapted from:

For the caramel:

  1. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla.

Adapted from:

Drizzle the caramel over the brownies. Top with fresh raspberries as an added bonus!

Yields 9 brownies

10 thoughts on “Caramel Brownies

  1. Yum, I like the sound of these! I have all of those ingredients on hand at the moment, except corn syrup. I’ve never used corn syrup. I don’t think it’s an ingredient that is used widely in Australia- well, in my experience anyway! Do you have a suggestion for an alternative ingredient? Is it used as sweetener? Thanks Vanessa.

    • Yes, it is used as a sweetener and mainly used in candies and other sweets. It’s definitely not good for you 🙂 Typical American ingredient! I wouldn’t suggest substituting the corn syrup for this exact recipe. Agave nectar could possibly work? That is the closest thing I can think of… I found a different recipe and it seems promising as a vegan caramel recipe without corn syrup but I haven’t tried it out personally: Let me know if you try this! It looks good and healthier!

  2. Pingback: A Year of Vegetables! « V is for Vegetables

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